Food Additives and Browning Reactions Quiz
5 Questions
1 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What kind of products are generally more affected by enzymatic browning?

  • Raw fruit and vegetable products (correct)
  • Canned food products
  • Cooked meat products
  • Processed dairy products

    • What catalyzes the enzymatic browning reaction in plant foods?

  • Lipase enzyme
  • Polyphenol oxidase (PPO) enzyme (correct)
  • Cellulase enzyme
  • Amylase enzyme

    • What kind of tissue damages help in initiating the oxidation of polyphenols into quinones?

  • Biological tissue damages due to microbial activity
  • Physical tissue damages due to peeling, cutting, slicing (correct)
  • Mechanical tissue damages due to grinding
  • Chemical tissue damages due to seasoning

    • What is the general color of the pigments formed due to browning reactions?

    <p>Brown, black, gray, or red</p> Signup and view all the answers

    What is the result of the enzymatic browning reaction?

    <p>Formation of insoluble brown pigment known as melanin</p> Signup and view all the answers

    More Like This

    The Maillard Reaction and Non-Enzymatic Browning
    5 questions

    The Maillard Reaction and Non-Enzymatic Browning

    JubilantBeige avatar
    JubilantBeige
    Sugars
    5 questions

    Sugars

    IncrediblePrairieDog avatar
    IncrediblePrairieDog
    Enzymatic Reaction Kinetics and Regulation Quiz
    60 questions

    Enzymatic Reaction Kinetics and Regulation Quiz

    SupportingQuasimodo avatar
    SupportingQuasimodo
    Discoloration in Fruits & Vegetables
    40 questions

    Discoloration in Fruits & Vegetables

    WellRoundedAcademicArt avatar
    WellRoundedAcademicArt
    Use Quizgecko on...
    Browser
    Open
    Browser
    Browser